Pappardelle pasta in a creamy lemon sauce with asparagus, artichokes and prosciutto.
With spring comes fresh asparagus, and all the ways I can think of to use it before it disappears. On the grill, sautéed, steamed, in risotto ~ we love the stuff. And this year, I made a creamy, dreamy pappardelle pasta with lemon, asparagus, artichokes and prosciutto, perfect!
I like creamy pastas, but not gloppy sauces. This pasta has a fair amount of heavy cream, but the lemon and chicken stock cuts the richness and after reducing a bit, the sauce is light and silky. It’s just right to coat the delicate pappardelle and salty prosciutto.
I highly recommend pappardelle, it really holds its shape and texture and the leftovers the next day were out of this world. Use an imported pappardelle if you can, or substitute with another wide strand pasta, like fettucine.
I don’t have a ton to say about this pasta, just look at it ~ it’s easy to make, delivers a quintessential spring flavor profile, it’s creamy, lemony, fresh, light, salty and savory. You need to make this! ~ Kelly
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Pappardelle pasta in a creamy lemon parmesan sauce with asparagus, artichokes and prosciutto.
- 12 to 16 oz. package imported pappardelle pasta
- 4 tablespoons butter, divided
- 1 pound asparagus, trimmed, cut into 2-inch pieces
- 1 can small artichokes, cut in half (14 to 16 artichoke halves)
- 1 large clove garlic, finely chopped
- ½ cup chicken stock, preferably homemade
- 1 lemon, juiced
- Zest from one lemon (zest the lemon and then juice it)
- ¼ teaspoon fresh thyme, chopped
- 2 cups heavy cream
- 3-4 ounces prosciutto, roughly chopped (about a cup)
- ¾ cup grated Parmigiano-Reggiano
- Kosher salt and freshly ground black pepper
Bring a large pot of salted water to a boil. Cook pappardelle according to package directions. Drain, return to pot, and toss with 2 tablespoons of butter. Set aside with lid on while making the sauce.
While pasta cooks, make the sauce. In large sauté pan, melt 2 tablespoons butter. Add the asparagus and sauté for 3 to 4 minutes. Add the artichoke pieces and sauté another minute or so, then add the garlic and cook until fragrant. Remove mixture to plate and return pan to stove.
Add the chicken stock, lemon juice and zest and chopped thyme to pan and bring to a boil. Immediately add the cream and simmer until liquid is reduced by a third.
Return asparagus-artichoke mixture to pan, add the prosciutto and Parmesan and stir to combine. Add the pasta and toss until well coated and combined. Season with salt and pepper, to taste and serve. Enjoy!
- Canned artichokes vary by size and quantity. You need 14 to 16 artichoke pieces, whether halves or quarters. I only needed one can for this recipe.
- Prosciutto comes very thinly sliced in a package. It can be hard to work with and chop. Just be gentle and patient and try not to compress it into clumps. Basically, use a light hand with this stuff.
- Adapted from Feast Magazine and inspired by James Beard's Pleasant Pasta.